CN104522619B - A kind of oyster sauce and preparation method thereof - Google Patents
A kind of oyster sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104522619B CN104522619B CN201510032263.5A CN201510032263A CN104522619B CN 104522619 B CN104522619 B CN 104522619B CN 201510032263 A CN201510032263 A CN 201510032263A CN 104522619 B CN104522619 B CN 104522619B
- Authority
- CN
- China
- Prior art keywords
- oyster
- sauce
- oyster sauce
- meat
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 127
- 235000020636 oyster Nutrition 0.000 title claims abstract description 127
- 235000015067 sauces Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000021120 animal protein Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 230000002708 enhancing effect Effects 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- -1 small molecule amino acid Chemical class 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- 239000000498 cooling water Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- 238000013475 authorization Methods 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of oyster sauce, the oyster sauce bag includes the raw material of following weight portion：Oyster powder 3 15, oyster juice 20 50, vegetable protein 3 10, vegetable puree 2 16, starch 38, spice water 20 50 and flavoring 20 50, oyster sauce of the invention take raw oyster meat break into slurry digested again, by the breaks down proteins in oyster meat into small molecule amino acid, improve the nutritional ingredient of oyster sauce, and flavoring is prepared using oyster water, makes oyster sauce keep the fragrance of oyster meat to be digested oyster meat, it is nutritious, fresh perfume is good to eat, and mouthfeel is unique.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of oyster sauce and preparation method thereof.
Background technology
Oyster, also known as oyster, extra large oyster etc..Its meat is fertile smooth, and delicate flavour is protruded, slightly fishy smell, and taste is unique, is a kind of taste
Deliciousness, is of high nutritive value, and the marine products economic shellfish liked for people, its laudatory title for have " seabed milk ".According to analysis, do male
Oyster meat is up to 45%~57%, lipase 37 %~11%, glycogen 19%~38% containing protein.Additionally, also containing multivitamin
And the nutritional ingredient such as taurine and calcium, phosphorus, iron, zinc, close to 1 times of milk, iron content is 21 times of milk to its calcium content, and it contains
Some glycogens have the function of improving heart and blood circulation and hepatic cholagogic, and there is the abundant taurine for containing reduction courage to consolidate
Alcohol, dispelling fatigue improves the important physiological functions such as immunity of organisms.
In daily life, oyster is primarily used to eat raw, cooks soup, stir-fries and eats or fried food.Make the food of Raw material processing with oyster
Product mainly have tinned food, dried product etc., and its added value is low.Wherein, Authorization Notice No. is a kind of male for CN1299607C is disclosed
Oyster sauce and preparation method thereof, disclosed method be will be fried after oyster break into slurries, then mix with vegetable, be put into seasoning
Material, oyster sauce is obtained with stirring fry in oil, and oyster sauce nutrition is low obtained in the method, greasy, the crowd such as improper hypertension, coronary heart disease
It is edible；A kind of Authorization Notice No. oyster sauce preparation technology for CN101874609B is disclosed, disclosure is to boil fresh oyster
It is ripe to break into slurry again, then heated with flavoring for mixture, being obtained after filling sterilization, first oyster is cooked for the method, then breaks into slurries, shadow
The delicious mouthfeel of oyster is rung, the cream contained in auxiliary material also leverages mouthfeel and the preservation time of oyster.
The content of the invention
It is an object of the invention to solve the problems, such as that oyster meat eating method is single, be unsuitable for some special populations edible,
And providing a kind of nutritious, fresh perfume is good to eat, oyster sauce suitable for people of all ages.
It is a still further object of the present invention to provide a kind of oyster sauce, its nutrients during human body can be promoted quickly to absorb sauce
Matter, improves the taste flavor of oyster sauce.
A further object of the invention is that the content of amino acid in oyster sauce is improved by the method for ferment treatment, to obtain
Nutritive value higher.
In order to realize these purposes of the invention and further advantage, there is provided a kind of oyster sauce, wherein, including it is following heavy
Measure the raw material of part：
Oyster powder 3-15, oyster juice 20-50, vegetable protein 3-10, vegetable puree 2-16, starch 3-8, spice water 20-50 and seasoning
Material 20-50；
Wherein, the flavoring includes glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-
5th, one or more in flavoring agent 0.1-0.8 and citric acid 0.1-0.8；
The spice water by 4-7 portions of cloves, 3-6 parts of cassia bark, 4-7 parts anistree, 8-15 portions of ginger, 4-7 parts of dried orange peel, 3-6 parts
One or more in Radix Glycyrrhizae are cooked and obtained.
Preferably, in described oyster sauce, the vegetable puree includes 0.8-8 weight portion onion mud and 1.2-8 weight portion garlics
Mud；
The flavoring agent be sodium glutamate or disodium 5 '-ribonucleotide, or both by weight for 3-4: 1 ratio composition mixing
Thing.
Preferably, in described oyster sauce, the vegetable protein is soybean protein isolate, and the starch is converted starch.
Preferably, in described oyster sauce, the raw material comprising following weight portion：
Oyster powder 3-15, oyster juice 20-50, soybean protein isolate 3-10, onion mud 0.8-8, mashed garlic 1.2-8, converted starch 3-
8th, spice water 20-50, glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-5, flavoring agent 0.1-
0.8 and citric acid 0.1-0.8.
The purpose of the present invention can also further be realized that the method is comprised the following steps by the preparation method of oyster sauce：
The preparation of step a, oyster powder, by oyster meat slurrying, adds complex enzyme formulation to be digested, and obtains ferment treatment oyster slurry, institute
Complex enzyme formulation is stated by 1000-2000PPM neutral proteinases, 1000-2000PPM food flavor enzymes and 1600-3200PPM animal eggs
White complex enzyme composition, crushes after ferment treatment oyster is starched into freeze-drying, obtains oyster powder；
The preparation of step b, oyster juice, oyster meat water is boiled, and is obtained soup and is the oyster juice；
Step c, by the oyster powder, oyster juice and prepare other raw material components of the oyster sauce and mix, be stirred and heated to 60-
80 DEG C, both the oyster sauce.
Preferably, in described oyster sauce, 45-55 DEG C is first heated to after the slurrying of oyster meat in step a, adds complex enzyme system
Agent.
Preferably, in described oyster sauce, hydrolysis temperature is 45-55 DEG C in step a, and enzymolysis time is 3-3.5h, and
Stirred once per 20-40 minutes；
Enzymolysis is warming up to 90-100 DEG C and carries out destroy the enzyme treatment after terminating, and the time is 5-10min.
Preferably, in described oyster sauce, basin described in step c is per 6-10 hours with the chlorine dioxide of 50-100PPM
Sterilization, and cleaned up with clear water.
The present invention at least includes following beneficial effect：This oyster sauce overcomes the single defect of oyster meat eating method, is oyster
The processing of meat provides a kind of new thinking, and oyster sauce nutrient content of the invention is high, and the consumption of sugar is few, also non-greasy, is a kind of
Sauce food suitable for people of all ages；Oyster meat is carried out ferment treatment by the present invention simultaneously, by the breaks down proteins of oyster meat into small molecule amino
Acid, small-molecule substance is easier to be absorbed by the body, and substantially increases the nutritive value of oyster sauce, and takes and boil raw oyster meat soup juice and prepare
Flavoring, adds the delicate flavour of oyster sauce, and the oyster meat of enzymolysis can't influence the mouthfeel of oyster sauce, and fresh perfume is good to eat, wind to keep oyster sauce
The unique mouthfeel of taste, preparation method of the present invention is simple, easy to operate, it is adaptable to industrialized production.
Specific embodiment
The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
A kind of oyster sauce, wherein, including following weight portion raw material：
Oyster powder 3-15, oyster juice 20-50, vegetable protein 3-10, vegetable puree 2-16, starch 3-8, spice water 20-50 and seasoning
Material 20-50；
Wherein, the flavoring includes glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-
5th, one or more in flavoring agent 0.1-0.8 and citric acid 0.1-0.8；
The spice water by 4-7 portions of cloves, 3-6 parts of cassia bark, 4-7 parts anistree, 8-15 portions of ginger, 4-7 parts of dried orange peel, 3-6 parts
One or more in Radix Glycyrrhizae are cooked and obtained.
Wherein, the vegetable puree includes 0.8-8 weight portion onion mud and 1.2-8 weight portion mashed garlic；Onion mud and mashed garlic
Add, greatly strengthen the antibiotic health effect of oyster sauce.
The flavoring agent be sodium glutamate or disodium 5 '-ribonucleotide, or both by weight for 4: 1 ratio composition mixture.
Wherein, the vegetable protein is soybean protein isolate, and the starch is converted starch.
Wherein, raw material of the oyster sauce bag containing following weight portion：
Oyster powder 3-15, oyster juice 20-50, soybean protein isolate 3-10, onion mud 0.8-8, mashed garlic 1.2-8, converted starch 3-
8th, spice water 20-50, glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-5, flavoring agent 0.1-
0.8 and citric acid 0.1-0.8.
The purpose of the present invention can also further be realized that the method is comprised the following steps by the preparation method of oyster sauce：
Step a, take raw oyster meat clean, if freezing oyster meat to first pass through defrosting, then clean, pick and desilt
Husky and broken oyster shell, by a part of oyster meat slurrying, and is heated to 45-55 DEG C, must pre-process oyster slurry, is subsequently adding enzyme preparation mixed enzyme
Solution, hydrolysis temperature is 45-55 DEG C, and enzymolysis time is 3-3.5h, and stirring once, digested and heated up after terminating per 20-40 minutes
Destroy the enzyme treatment is carried out to 90-100 DEG C, the time is 5-10min, obtain ferment treatment oyster slurry, the enzyme preparation is by 1000-2000PPM
Neutral proteinase, 1000-2000PPM food flavor enzymes and 1600-3200PPM animal proteins complex enzyme composition；By ferment treatment oyster slurry
Crushed after freeze-drying, obtain oyster powder；By the oyster meat of processing with enzyme preparation, the delicate flavour of oyster meat is kept, do not interfere with the fresh of oyster sauce
Flavor, while the oyster meat of ferment treatment, protein is broken down into small molecule amino acid, increased the nutritive value of oyster sauce.
Step b, another part oyster meat water boil reservation soup and are cooled to normal temperature and obtain final product oyster juice；The soup boiled using fresh oyster meat is matched somebody with somebody
Dispensing processed, it is genuine, the delicate flavour of oyster meat is maintained, add the mouthfeel of oyster sauce.
Step c, raw material be put into basin according to parts by weight mix, be stirred and heated to 60-80 DEG C, obtain compound,
The basin used the disinfection by chlorine dioxide of 50-100PPM per 6-10 hours, and was cleaned up with clear water；
Step d, the piping filter that compound is passed through into 0.5mm-1.5mm, it is then fixed on balance with fixed container
Amount is weighed up, and is added in glass container by funnel, notices that bottleneck should not be stained with material.It is then delivered to carry out spiral cover in sealing machine
Filling and sealing by sealing, obtains canned oyster sauce；
Step e, by canned oyster sauce on the disinfecting vehicle, sent into retort after piling, close sterilized pot cover, open and deflate
Valve, opens steam valve entirely, after 3-5 minutes, turns down air bleeding valve, turns down steam valve, and controls steam pressure in pot and is about
0.5KG or so.After 3-5 minutes, air bleeding valve is turned down again, control steam valve, allow pot inner pressure to be raised to 0.05MPa, cleaning pot
Interior air, keeps 110 DEG C of pot inner pressure 0.05MPa and temperature, temperature rise less than 10min.Keep constant temperature 45min.
Air compressor is then turned on, retort gas bleeder valve is closed.Compressed air valve is opened, retort internal pressure is tried hard to keep and is held 0.2k/cm3
Pressure.Steam off valve, then lentamente open cooling water valve.When cooling water enters pot, it is necessary to continue to supplement compressed air, safeguard
Pot inner pressure is 1kg or so.After about 10 minutes, with the injection of cooling water, exhaust steam valve should be slightly opened, maintain certain pressure.
When cooling water is expired soon in pot, draining valve is opened, 50 DEG C or so of cooling water is added after draining carries out second cooling continuation
When keeping certain pressure to can be cooled to 40 DEG C or so, water intaking valve is closed, the cooling water in discharge pot is down in pressure gauge
During zero degree, open pot and generally take out can, label after the assay was approved, feeding finished bin normal temperature storage obtains final product oyster sauce.
In order to illustrate effect of the invention, it is as follows that inventor provides test experience result：
Organoleptic indicator's result, shown in table 1,
| Project | Index |
| Color and luster | In light green color |
| Flavour and smell | With the intrinsic seafood taste of the product and fragrance, free from extraneous odour |
| Structural state | Homogeneous opaque viscous slurry |
| Impurity | Deposit-free, is not allow for macroscopic impurity |
Table 1
Physical and chemical index, shown in table 2：
Table 2
Sanitary index, shown in table 3：
Table 3
From table 1, table 2 and table 3 as can be seen that the items that the oyster sauce items that the present invention is obtained are superior to other sauce classes refer to
Mark, while instant invention overcomes the single defect of oyster meat eating method, for the processing of oyster meat provides a kind of new thinking, this hair
Bright oyster sauce nutrient content is high, and the consumption of sugar is few, and also non-greasy, is a kind of sauce food suitable for people of all ages, except meeting people
Needed for life, moreover it is possible to provide corresponding nutrient, color and luster is elegant, and drifting fragrance overflows, stimulate the appetite of people.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (5)
1. a kind of oyster sauce, it is characterised in that be made up of the raw material of following weight portion：
Oyster powder 3-15, oyster juice 20-50, vegetable protein 3-10, vegetable puree 2-16, starch 3-8, spice water 20-50 and tune
Taste substance 20-50；
Wherein, the flavoring be glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-5,
Flavoring agent 0.1-0.8 and citric acid 0.1-0.8；
The spice water is by 4-7 portions of cloves, 3-6 portions of cassia bark, 4-7 portions of anistree, 8-15 portions of ginger, 4-7 portions of dried orange peel, 3-6 portions of Radix Glycyrrhizae
Cook and obtain；
The preparation method of wherein described oyster sauce, comprises the following steps：
The preparation of step a, oyster powder, by oyster meat slurrying, 45-55 DEG C is first heated to after oyster meat slurrying, is added complex enzyme formulation and is entered
Row enzymolysis, obtains ferment treatment oyster slurry, and the complex enzyme formulation is by 1000-2000PPM neutral proteinases, 1000-2000PPM local flavors
Enzyme and 1600-3200PPM animal proteins complex enzyme are constituted, and hydrolysis temperature is 45-55 DEG C, and enzymolysis time is 3-3.5h, and
Per 20-40 minutes, once, enzymolysis was warming up to 90-100 DEG C and carries out destroy the enzyme treatment after terminating, and the time is 5-10min, at enzyme for stirring
Crushed after reason oyster slurry freeze-drying, obtain oyster powder；
The preparation of step b, oyster juice, oyster meat water is boiled, and is obtained soup and is the oyster juice；
Step c, by the oyster powder, oyster juice and prepare other raw material components of the oyster sauce and be put into basin and mix, stir and add
Heat obtains final product the oyster sauce to 60-80 DEG C.
2. oyster sauce as claimed in claim 1, it is characterised in that the vegetable puree is 0.8-8 weight portion onion mud and 1.2-8 weights
Amount part mashed garlic；
The flavoring agent be sodium glutamate or disodium 5 '-ribonucleotide, or both by weight be 3-4:1 ratio composition mixture.
3. oyster sauce as claimed in claim 1, it is characterised in that the vegetable protein is soybean protein isolate, the starch is
Converted starch.
4. the oyster sauce as any one of claim 1-3, it is characterised in that be made up of the raw material of following weight portion：
Oyster powder 3-15, oyster juice 20-50, soybean protein isolate 3-10, onion mud 0.8-8, mashed garlic 1.2-8, converted starch
3-8, spice water 20-50, glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-5, flavour enhancing
Agent 0.1-0.8 and citric acid 0.1-0.8.
5. oyster sauce as claimed in claim 1, it is characterised in that the use 50-100PPM per 6-10 hour of basin described in step c
Disinfection by chlorine dioxide, and cleaned up with clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510032263.5A CN104522619B (en) | 2015-01-22 | 2015-01-22 | A kind of oyster sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510032263.5A CN104522619B (en) | 2015-01-22 | 2015-01-22 | A kind of oyster sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104522619A CN104522619A (en) | 2015-04-22 |
| CN104522619B true CN104522619B (en) | 2017-06-06 |
Family
ID=52838396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510032263.5A Active CN104522619B (en) | 2015-01-22 | 2015-01-22 | A kind of oyster sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522619B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874234A (en) * | 2017-11-27 | 2018-04-06 | 茂名市家家食品有限公司 | A kind of protect liver oyster meat pulp and preparation method thereof |
| CN111728178A (en) * | 2020-06-24 | 2020-10-02 | 林涛 | Seafood seasoning and preparation method thereof |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003225069A (en) * | 2002-02-05 | 2003-08-12 | Hiroshi Tada | White dripping seasoning |
| CN101579109B (en) * | 2009-06-11 | 2012-06-13 | 佛山市海天调味食品股份有限公司 | Oyster flavour jam and production method thereof |
| CN103053985A (en) * | 2011-10-19 | 2013-04-24 | 龙海盛记食品工业有限公司 | Oyster powder, oyster fine powder and preparation method |
| CN102696853B (en) * | 2012-06-07 | 2014-03-12 | 李世泰 | Production method for oyster hydrolyzed protein powder and oyster sauce |
-
2015
- 2015-01-22 CN CN201510032263.5A patent/CN104522619B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104522619A (en) | 2015-04-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058089B (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN101485470B (en) | High-calcium nutrient health-care meat sausage with local flavor and method for producing the same | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN106333278A (en) | Fruit and vegetable compound fish sausage | |
| CN110301623A (en) | A kind of instant tomato paste product and preparation method thereof rich in lycopene | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN102008086A (en) | Production process for boiling chicken feet | |
| CN108244604A (en) | A kind of capsicum paste and its manufacture craft | |
| CN104522619B (en) | A kind of oyster sauce and preparation method thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN101779786B (en) | Nutrient and flavored ground-pork sauce prepared from fresh bone paste and preparation method thereof | |
| KR20180001900A (en) | Method for producing a sundae with sprouts | |
| KR101852959B1 (en) | Canning samgyetang for vacuum packing long term storage and Method of preparing of the Same | |
| CN1398543A (en) | Process of making instant konjaku food | |
| CN106036922A (en) | Novel oden instant food | |
| KR20040110168A (en) | Instant loach soup and method of making the same | |
| KR20200025840A (en) | Manufacturing Method of Dried Block for Samgyetang and Dried Block Produced by This Method | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN105361023A (en) | Spicy Nostoc sphaeroides kutz food containing cordyceps militaris and preparation method thereof | |
| CN104855761A (en) | Strawberry jam with healthcare functions | |
| KR20160009717A (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
| CN107440002A (en) | A kind of high calcium conditioning fish-bone intestines and preparation method thereof | |
| CN106722708A (en) | A kind of bubble green pepper acid bamboo shoot fish condiment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240327 Address after: 536199 Ma An Village, Lianzhou Town, Hepu County, Beihai City, Guangxi Zhuang Autonomous Region, Che Road, 20 meters southwest of the Weiqian River Weishui Drainage Sluice Patentee after: Hepu Blue Ocean Biotechnology Co.,Ltd. Country or region after: China Address before: No. 202-3, Science and Technology Entrepreneurship Base, Sichuan South Road High tech Park, Beihai City, Guangxi Zhuang Autonomous Region, 536000 Patentee before: BEIJING CITY YINHAI DISTRICT LANHAI PASTURE SHELLFISH CULTIVATION FARMER SPECIALIZED COOPERATIVES Country or region before: China |
|
| TR01 | Transfer of patent right |